Name: Cheesy Chipotle Pumpkin Polenta with Garlic Roasted Veggies
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 3 1/4 cups water; 1 cup polenta corn grits; 1 tsp sea salt; 2 chipotle peppers (diced); 3 tsp adobo sauce (from can of chipotle peppers); 3 tbs pumpkin puree; 1 tbs butter; 2 tsp raw honey; 3/4 tsp garlic powder; 1/2 tsp ground cumin; 1/2 tsp paprika; 1 cup sharp cheddar cheese (shredded); Garlic Roasted Veggies:; 3 small zucchini (quartered); handful baby tomatoes (halved); 1 head of garlic (cloves separated, paper left on); pinch sea salt; pinch ground black pepper; pinch garlic powder; olive oil (to drizzle); freshly chopped cilantro (to garnish)

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A warm, hearty, and nourishing bowl of corn grits (polenta) chock full of pumpkin, chipotle peppers, and sharp cheddar cheese. This beautiful gluten-free vegetarian dish is topped off with tender and nutritious garlic roasted vegetables. A perfect autumn meal!

Having grown up in the South, grits are certainly not a stranger to me . . .

...and having lived in the Southwest for 10+ years, I find smoky, spicy chipotle peppers to not be a stranger either!

This beautiful autumn dish is the marriage of these two cuisines that I hold dear. Throw in a little pumpkin of the season, some cheesy goodness, some roasted veggies, and you have a delightful, nutritious dish rich in flavors, colors, texture that will be sure to enliven your taste buds, and make your heart happy.

My Favorite Cookware!

Caraway Cookware

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What is Polenta?

Both Polenta and Grits are made from dried, ground corn kernels. While the variety of corn used can vary as well as the size of the grind, both polenta and grits can be used interchangeably in most recipes.

This Pumpkin Polenta Recipe is

Creamy, cozy and comforting.
Slightly spicy, slightly sweet — perfectly cheesy.
Easy to make.
Perfectly spiced.
Great on its own or served alongside other savory dishes.
Gluten-free, soy-free, nut-free, vegetarian, and refined sugar-free.

Top Tips for Making Savory Pumpkin Grits

Please note: not all canned chipotle peppers in adobo sauce are gluten-free; some use wheat flour as an ingredient, so look carefully if on a gluten-free diet. I like these chipotle peppers.
Canned chipotle peppers in adobo sauce work best, but in a pinch chipotle powder can be used, simply use approx. 1 tablespoon as a substitute.
Not all grits/polenta is gluten-free. I prefer Bob’s Red Mill Gluten-Free Polenta Corn Grits.
You want to look for a pumpkin puree that is nothing more than pumpkin (no added ingredients). I like this pumpkin puree.
Do you want to make this Pumpkin Polenta vegan? Simply use vegan butter and vegan cheese as replacements.
Honey greatly complements the other flavors in this dish, but any sweetener of choice can be used as a replacement.
For a sugar-free pumpkin polenta, I like this sugar-free honey alternative.
You can use any variety of roasted vegetables you desire in this recipe — feel free to experiment!
This polenta dish tastes best served fresh, but can be stored in airtight containers in the refrigerator for up to one week. To reheat simply place in a saucepan over medium heat until warmed throughout.

More Pumpkin Recipes

Pumpkin Sticky Roll Skillet Cake with Cinnamon Tahini Cream Cheese Icing (Gluten-Free)

Sweet & Spicy Pumpkin Seed Bread (Gluten-Free)
Spicy Roasted Red Pepper & Chipotle Pumpkin Seed Pasta Bowl (Vegan, Gluten-Free)

Almond + Coconut Pumpkin Muffins (Gluten-Free)

Pumpkin Seed Vegan Ranch Dressing

And might I add that it beautifully accompanies a bit of Pan de Yuca? It does indeed . . .